3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup
Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.
Makes: 12
Prep time: 15 minutes
Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium
*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.
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